Basil-Cumin-Fennel Potatoes

1. Heat some oil in a pan. When hot, throw in the cumin and fennel seeds.
2. After a few seconds, put in the potatoes, along with the salt, black pepper, and cayenne.
3. Fryi the potatoes, stirring occasionally, until they get crusty.
4. A minute before serving, add the basil.
5. These can be eaten plain, or wrapped in a flour tortilla with yogurt, or in pita bread with yogurt.
6. If you're combining them with yogurt, the spices should be a bit heavier, as the yogurt is fairly bland.